Podcast Episodes

Gumbo, New Orleans, and a Pop Quiz With a Surprise Familiar Guest

Dave made a special gumbo recipe for a guest ... but got a different guest than he bargained for, and one he knows very well.

He and his new guest t…

1 month, 1 week ago

Shabu-Shabu, the Great Chef Corey Lee and Benu, and Chris Ying

Dave turns a solo episode into a shabu-shabu meal with our pal Chris Ying.

They talk about the beauty of dishes like shabu-shabu, whether they like …

1 month, 1 week ago

Breakfast Burritos, Clay Pot Rice, Filming Food, and Finding a New Angle With David Ma

Dave has director and filmmaker David Ma in the studio, who is known for his amazing work with food on-screen.

Dave makes an unusual pairing of deli…

1 month, 2 weeks ago

Dried Squid: The Next Big Thing (After the Next Big Thing)

Dave makes a quick snack that you might see more and more often in the coming years: dried squid.

He talks about the rising amount of cephalopods in…

1 month, 3 weeks ago

Chinese Chicken Salad and Inappropriate Dinner Conversations With Chris Ying and David Meyer

Dave is joined by friend of the show and host of Recipe Club Chris Ying and producer (young) David Meyer.

Dave serves a Chinese chicken salad and so…

1 month, 3 weeks ago

Jangjorim, Balance, and a Dream Last Meal Rotation

Dave cooks jangjorim, a Korean braised dish usually served as a side, but that Dave thinks could be an entree and a star. 

He also discusses how to …

1 month, 4 weeks ago

Potato Jeon, or Which Foods Hold Value to Us

Dave makes a delicious, two-ingredient dish that he hasn't had since he was a child: potato jeon.

Along the way, he makes a second unusual potato dis…

2 months ago

Dry-Aged vs. Wet-Aged Steak, "The Secret," and the American Chef Pantheon With Bill Simmons

Dave is joined by the Podfather himself, the founder and CEO of The Ringer, Bill Simmons.

Dave makes steaks that challenge Bill's wet-aged vs. dry-ag…

2 months ago

The Los Angeles Fires, Lettuce Cup Memories, and New York vs. L.A. With Jacob Soboroff

Dave is joined by Jacob Soboroff, MS Now senior correspondent and author of the book 'Firestorm.'

Dave makes a lettuce cup dish that takes Jacob bac…

2 months, 1 week ago

Tteokbokki Three Ways and Soft-Chewy Texture

Dave makes tteokbokki, a classic and delicious Korean street food, three different ways. He talks about the genius of how the dish is served, how gno…

2 months, 2 weeks ago